Directions

Prepare rice according to package directions. In a medium microwave safe bowl, mix cranberries and orange peel with chicken broth and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over HIGH heat and add butter or margarine. Stir in celery, shallots and poultry seasoning and sauté 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

To toast pecans: Pre-heat oven to 350ºF. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn pecans. Cool.